OG Fried Rice Egg Roll

SAVORY

Sep 26

Chinese Sausage, Egg Crêpe, and Chile Duck Sauce

Chef Julie Cole of Nom Wah | New York

Yield: 8 egg rolls

INGREDIENTS:

Filling:
2 cups white jasmine rice
¼ cup Kikkoman oyster sauce
2 tablespoons mushroom-infused Kikkoman soy sauce
2 tablespoons Kikkoman soy sauce
1 teaspoon salt
2 teaspoons Kikkoman toasted sesame oil
3 tablespoons canola oil
1 cup minced Chinese sausage
1 cup minced Spanish onion
¾ cup minced rehydrated dried shiitake mushrooms
¼ cup minced dried shrimp
¼ cup minced dried scallops
3 tablespoons Shaoxing wine
1 tablespoons white pepper
1 cup thinly sliced green onion

Egg Crêpe:
1 tablespoon oil
2 cups eggs, beaten

Chile Duck Sauce:
1 cup Nom Wah Nolita Chile Sauce
1 cup Kikkoman plum sauce

To Assemble and Serve:
3 cups self-rising flour
1 cup Kikkoman Japanese-style tempura batter mix
2 tablespoons toasted rice powder
1½ gallons oil
Salt

METHOD:

For the Filling:
In a rice cooker, combine rice and 1¾ cups water and cook according to manufacturer’s instructions. When done, spread cooked rice evenly on a baking sheet to cool to room temperature. In a small bowl, combine oyster sauce, soys, salt, and sesame oil. In a wok, heat canola oil and add sausage, onion, mushrooms, shrimp, and scallops. Stir-fry 1 minute. Add wine, followed immediately by rice. Stir-fry1 minute. Add soy mixture. Stir-fry 1 to 2 minutes. Turn off heat and stir pepper and green onion. On a sheet tray, spread fried rice in a thin, even layer. Cool to room temperature.

For the Egg Crêpe:
Drizzle a few drops of oil onto a folded paper towel and grease the entire surface of a 6- to 8-inch nonstick skillet. Heat skillet over medium-high flame until hot but not smoking. Add ¼ cup eggs and immediately tilt the pan in all directions so the egg mixture coats the entire surface. Turn off heat. After 30 to 60 seconds, use a rubber spatula to carefully remove crêpe from the pan. Do not let it tear or break. The bottom of the crepe should be very light golden- brown. Repeat with remaining eggs. Cool crêpes to room temperature.

For the Chile Duck Sauce:
In a bowl, whisk to combine sauces.

To Assemble and Serve
In a bowl, whisk to combine flour, tempura mix, rice powder, and 5 cups water. The consistency should be that of a thick liquid. Using your hands, form a ¼-cup of the fried rice Filling into a tight log. Place log in the center of an Egg Crêpe. Fold the sides in, then roll into an egg roll. Repeat with remaining Filling and crêpes. To a tall, thick metal pot, add oil. Heat to 350°F. Very carefully dip one egg roll into the batter, then carefully drop into the oil. Fry 3 to 4 minutes, until golden brown and crisp. Drain on a paper towels. Season lightly with salt. Repeat with remaining rolls. Serve with Chile Duck Sauce.

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